Pie Number 21 - Beef and Onion Pie

 The Year of Pie

Pie Number 21 - Beef and Onion Pie

    I love the little cookbook that this recipe is in. It is the Tried And True Grit Recipes - 95 Years of Homestyle Recipes. The recipe originally appeared in The Grit Cookbook, on May 4, 1958. The great thing about this pie, is that you can use beef (as in the title), ground turkey, ground chicken, ground pork or even ground bison, like I did. The other modification I made was that I added a top crust. The recipe in the book does not call for a top crust, so a top crust is optional. It definitely was more appetizing to look at, with a top crust. 

    I was really happy with how this pie turned out. My crust was good; the texture of the filling was good and "sturdy" and I liked the taste. This was pretty quick and easy to make. You could get up to eight servings from this. You don't need large slices, especially if you are serving the pie with a side salad or vegetable(s) on the side. Try this. I think you'll like it. 

Ingredients:

pastry for a 9-inch pie shell (double crust optional) (I made pastry for a double-crust pie)

1 lb ground beef (or your choice of ground meat; I used ground bison)

2 tbsps butter or margarine

1 large or 2 medium onions, thinly sliced

1 1/2 tsps salt

1/4 tsp pepper

2 tbsps flour

1 cup sour cream or butter milk (I used sour cream, but I think plain, non-fat Greek yogurt would add an interesting flavor)

1 tsp Worcestershire sauce (I didn't realize I was out; I used low sodium soy and it was just fine)

2 eggs, slightly beaten

pimiento strips (optional)

parsley flakes (optional)

Directions:

Cook onion in butter until translucent. Add in ground meat  and cook until meat is completely cooked (browned). Pour off any grease. Stir in salt, pepper and flour. Mix sour cream, Worcestershire sauce and eggs into the meat and onion mixture. Pour into pastry lined pie pan. Cover with top crust if desired. Bake at 375 degrees for 30 to 40 minutes. A knife inserted at the edge of filling should come out clean. Serve with a sprinkle of parsley flakes and/or pimiento strips and a vegetable or garden salad. 

Bison and Onion PIe

Bison and Onion Pie with Peas

Bison and Onion Pie with Peas